Since starting working again, well working for myself from home…shameless self promotion here~ (facebook.com/sadiesroomfurniture) baking has taken a bit of a back seat. I’m struggling to fit everything in, a problem a lot of parents with small children have. It’s so tough to find time for things you want and like to do. So today im having a day off from painting furniture and baking some biscuits. During the week we visited my favourite cafe, Moon and Hare in bruntsfield. I’ve mentioned here before, it’s healthy and yummy and organic and wholesome. Anyway the kids had a sweet potato biscuit. Sound weird I know but it looked delicious. I have no idea what was in it (other than the obvious sweet potato) or what it tasted like because the kids inhaled them faster than the speed of light. Seeing as they went down so well I thought I’d try and make up my own version. Arthur helped in the kitchen, we made a big mess, had fun and the biscuits came out pretty tasty too. Here is the recipe…
Sweet potato biscuits
- 1 small sweet potato (about 200g) chopped and steamed/boiled.
- 1/4 cup coconut flour
- 25g ground almonds
- 25g oatmeal
- 1 tbsp cacao powder
- 50g dates (soaked)
- 2 tbsp honey
Preheat oven to 180/gas 4 and line a baking tray with greaseproof paper.
Mix together the dry ingredients in a mixing bowl.
In a food processor whizz up the dates, honey and cooked sweet potato.
Mix the wet ingredients into the dry ingredients.
Take spoonfuls of mixture and roll into balls. Flatten slightly onto the tray and score the top of each biscuit with a fork.
Bake for 20 minutes.
Allow to cool on a wire rack.
So I find baking biscuits, flapjacks and other oaty based things without using refined sugar fairly easy. There are so many delicious natural sweeteners and so many nut butters to chose from to glue everything together you can be really experimental and still end up with something yummy. This is brilliant if you are baking with little ones. Arthur loves to help chose what to bake with, he picks all his favourite ingredients (usually seeds and raisins) and tries everything first…quality control of course! In fact I think one of the main things he enjoys about helping in the kitchen is the eating part. Baking cakey type things however is not so easy without sugar. It is a pretty important component to achieve the spongey texture of cake that we are all familiar with. It is not impossible though and there are loads of great recipes out there for sugar free alternatives. I’ve experimented loads to come up with my own recipes and some have been total disasters, dense and sticky and rubbery and totally tasteless. This is always really disappointing but what is really really satisfying is when it works! And it’s not only edible but tastes as well! Yesterday we had one of those triumphs. We made some extremely extra yummy apple and sultana muffins and as Arthur would put it “we are going to eat them all up in our tummy!” Which we did, well some of them and we have some left for today too.
Apple sauce muffins
- 50g soya butter
- 1/4 cup maple syrup
- 1 large egg
- 1/2 cup apple sauce
- 100g self raising flour
- 50g wholemeal spelt flour
- 1/2 tsp baking powder
- 1/4 cup sultanas
Preheat oven to 180/gas 4.
Line a muffin tin with 8 paper cases.
First I made the Apple sauce by stewing 3 small chopped apples with a wee drop of water in a pan over a low heat. Once soft I mashed with a fork and set aside. You can also use Apple sauce pre bought and skip this stage.
In a small bowl mix together the flours and baking powder.
In a different bowl cream together the soya butter and maple syrup. Add the egg and Apple sauce and mix thoroughly.
Gradually add the dry ingredients to the wet.
Mix in the sultanas.
Spoon into the paper cases.
Bake for 30 minutes.
Allow to cool on a wire rack.
Not going to lie I poured maple syrup all over mine before I ate it. This is not essential but it is rather tastey…it is a super good remember.